Reduced-Fat Vanilla Almond Cake
Enjoy a flavorful, moist cake that cuts down on fat while still delivering a scrumptious taste reminiscent of homemade pound cake. Using a reduced-fat yellow cake mix as its base, this recipe swaps out traditional ingredients for healthier alternatives like nonfat sour cream and applesauce, ensuring a sensational treat without the guilt.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Reduced-fat yellow cake mix
18 1/4 ounces (None)
Sugar
1/2 cup (None)
Nonfat sour cream
8 ounces (None)
Egg substitute
1 cup (None)
Applesauce
3/4 cup (None)
Almond or vanilla extract
1 teaspoon (None)
Fresh mint sprig
As needed (Garnish)
Instructions
1
Preheat the oven to 325°F (165°C). Coat a 12-cup bundt pan with cooking spray, then dust lightly with flour to ensure easy removal. Shake the pan to distribute the flour evenly and discard any excess.
2
In a large mixing bowl, combine the reduced-fat cake mix, sugar, nonfat sour cream, egg substitute, applesauce, and your choice of almond or vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 4 minutes until well-blended.
3
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
4
Place the pan in the preheated oven and bake for approximately 45 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is ready.
5
Allow the cake to cool in the pan on a wire rack for about 10 minutes. Carefully remove it from the pan by inverting onto the rack and letting it cool completely before serving.
6
Garnish with fresh mint sprigs before serving if desired, adding a pop of color and freshness to each slice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Reduced-Fat Vanilla Almond Cake?
It is a moist, flavorful cake that uses reduced-fat ingredients like applesauce and nonfat sour cream to deliver a taste similar to homemade pound cake with less fat.
What is the base of this cake recipe?
The base of this recipe is one 18 1/4-ounce package of reduced-fat yellow cake mix.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
What type of pan is best for this cake?
A 12-cup bundt pan is recommended for this recipe.
How do I prepare the bundt pan?
Coat the pan with cooking spray and then dust it lightly with flour, shaking out any excess to ensure the cake doesn't stick.
How long should I beat the cake batter?
You should beat the mixture on medium speed for about 4 minutes using an electric mixer.
Can I choose between different extracts?
Yes, you can use either 1 teaspoon of almond extract or 1 teaspoon of vanilla extract depending on your preference.
What are the fat-replacement ingredients in this recipe?
This recipe uses 3/4 cup of applesauce and 8 ounces of nonfat sour cream instead of traditional fats like oil or butter.
How much egg substitute is needed?
The recipe requires 1 cup of egg substitute.
Does this recipe require additional sugar?
Yes, you add 1/2 cup of sugar to the reduced-fat cake mix.
How long does the cake need to bake?
The cake should bake for approximately 45 minutes.
How can I tell if the cake is fully cooked?
Insert a wooden skewer or toothpick into the center; if it comes out clean or with just a few dry crumbs, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool on a wire rack for about 10 minutes before attempting to remove it from the pan.
What is the best way to remove the cake from the bundt pan?
Invert the pan onto a wire rack and carefully lift it off, then let the cake cool completely.
What can I use for a garnish?
Fresh mint sprigs are recommended as a garnish to add a pop of color and freshness.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe and uses a pre-made cake mix to simplify the process.
What is the texture of this reduced-fat cake?
Despite being lower in fat, the cake is described as moist and sensational, mimicking the texture of pound cake.
How much nonfat sour cream is used?
The recipe calls for 8 ounces of nonfat sour cream.
How much applesauce is included?
The recipe uses 3/4 cup of applesauce.
What is the total number of ingredients needed?
There are 7 ingredients in total, including the optional garnish.
Can I use regular eggs instead of egg substitute?
The recipe specifies 1 cup of egg substitute to keep the fat content low, though standard substitutions can be made if fat content is not a concern.
What speed should I use on my mixer?
The instructions recommend using medium speed.
Should I smooth the batter in the pan?
Yes, after pouring the batter into the bundt pan, smooth the top with a spatula before baking.
Is this a good dessert for health-conscious people?
Yes, it is specifically designed as a healthy dessert alternative that is reduced in fat.
What flavors are prominent in this cake?
The prominent flavors are vanilla and almond, depending on which extract you choose to use.
Do I need to grease and flour the pan?
Yes, using both cooking spray and a light dusting of flour is essential for easy removal from a bundt pan.
Can I serve this cake while it's still warm?
While you can, it is recommended to let it cool completely on a wire rack for the best texture.
How much cake mix is required?
You need one 18 1/4 ounce box of reduced-fat yellow cake mix.
What size should the mint garnish be?
The recipe suggests using fresh mint sprigs as needed for decoration.
Is there any butter or oil in this cake?
No, there is no added butter or oil; the moisture comes from applesauce, sour cream, and egg substitute.